There’s nothing nicer than an old fashioned Prawn Cocktail, why not add Lupi Extra Virgin Olive Oil and fancy it up a bit! Surprise your family with this refreshing Prawn Cocktail salad this summer.
PRE TIME : 20 minutes
Serves 4
INGREDIENTS
- 16 lamb cutlets, French trimmed
- 1 cup plain flour
- 1 egg whisked with a splash of milk
- 1 cup dried breadcrumbs
- 1 tbsp each finely chopped fresh basil and oregano
- Lupi Mild Taste Olive Oil, to fry
KIWI SALSA VERDE
- 16 Large Prawns
- 1/2 Iceburg Lettuce, finely sliced
- 1/2 cup fresh Mint, torn
- 10 Cheery Tomatoes, sliced into quarters
- 3 Kiwifruit, diced
- 3 Tbsp Lupi Extra Virgin Olive Oil, plus more to drizzle
- 2 Tbsp Egg Mayonaise
- 2 tsp Tomato Sauce
- 2 tsp Lupi Modena Balsamic Vinegar
- Fresh grind of pepper
RECIPE INSTRUCTIONS
- Heat a frying pan to a medium heat. Cook the prawns in a little of the oil, until pink.
- While the prawns are cooking, mix the Lupi Extra Virgin Olive Oil, mayonnaise, tomato sauce and Lupi Modena Balsamic Vinegar in a jar and shake to combine. On 4 plates, layer the lettuce, mint, tomatoes and kiwifruit evenly.
- Place 4 prawns on each plate and drizzle the dressing over top. Serve warm.
